Method

Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.

Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.

Tip

Strawberry shortbread cardamom pots

Whip a small pot double cream with
just enough sugar to sweeten. Crush
3-4 cardamom pods to remove the
seeds, then finely crush the seeds
before stirring into the cream with lots
of sliced strawberries and 3-4 crumbled
shortbread fingers. Spoon into pretty
pots and eat with extra shortbread.

Tip

Crushed saffron potatoes

Cook 300g new potatoes in boiling,
salted water until tender. Meanwhile,
soften a pinch saffron in a drop of warm
water. Drain the cooked potatoes and
return to the pan over a low heat. Add
25g butter, the saffron and plenty of
seasoning. Roughly crush together with
a whisk or fork, then serve with the fish.

Tip

Green beans with coconut

Blanch 140g trimmed green beans in
boiling, salted water for 2-3 mins until
just tender. Drain and rinse under cold
water to cool. Fry 1 tsp black or brown
mustard seeds and 2 tbsp unsweetened
desiccated coconut in 2 tsp sunflower
oil for 1-2 mins until golden and fragrant.
Stir in the beans until warmed through,
then serve with the fish and potatoes.

I made the Tandoori butter and used half of it to cook chicken in. It gave a good, warmly spiced dish, perfect for those who do not like to much heat. Personally I would have preferred a bit more of a kick and would use more chilli next time.

In a large pan of boiling salted water, boil the new potatoes until tender.While the potatoes boil, add a drop of boiling water to the saffron. Drain the potatoes and return to the pan over a low heat.Add the butter and saffron, and season with salt and pepper. Roughly crush together with a potato masher and keep warm until you are ready to serve the dish.

Blanch the green beans in boiling, salted water for 2-3 minutes until just tender. Drain and rinse under cold water to retain their bite and colour.Return the pan to the heat and add the oil, coconut and mustard seeds to the pan. Fry until they are golden and fragrant.Stir in the beans until warmed through and serve with the fish.

Dear Wilsonc, many thanks for taking the time to write all that for me (and others I suppose!), it is very kind of you. I will be making it over the weekend for my mother in law's birthday dinner. Thanks again:-)

A winner of a recipe. So simple and quick but with a wonderful spicy flavour. Popped rest of butter in freezer and used some stirred into crushed new potatoes another day with some bbqd lamb steaks. Really yummy.

Sea bream was delicious, served it with some instant raita using yoghurt, garlic paste and concentrated mint from a jar. Couldn't find the saffron potatoes recipe though and I really wanted to try these. Can anyone post a shortened recipe for it please? Thanks

I made this for my husband and fish loving, MasterChef loving 9 year old. We all absolutely devoured it and I agree with previous posts; the butter is so versatile. I will definitely make it again. The green bean mix was gorgeous and they went back to the pan for the scrapings after they'd finished the dish. I would put hotter chili into the butter mix next time.

Fabulous recipe and so quick and easy. I used Monkfish and it worked well. The potatoes and beans were also very tasty and made the whole meal very special. I will definitely be cooking this again. Can we have more of Dhruv's recipes please.

I was very impressed with this, I wasn't convinced at first that just adding the butter at the end would really impart much flavour but it ended up beautifully spiced. I loved having left over butter in the freezer to pull out when I wanted it, and would definately reccomend the saffron potatoes too.

suitable for other types of fish too. great recipe. we plated up a square of baked polenta (simon rimmer recipe) topped with italian butter beans, then the fish on top garnished with coriander. recommended.

I made this with sea bass as a romantic New Year's Eve dinner for two, including the potatoes, beans and dessert. All SO gorgeous and SO easy. Will absolutely make this again. Agree that this would be great for a dinner party as well.

Lovely recipe!! Might change the green beans next time...use coconut milk maybe to make a creamed green beans. Used sea trout as sea bream was not available. Rest of the tandoori butter will work well with some chicken breast I think.

Questions (1)

lovepears1st Oct, 2013

Hi there, I cannot see the recipes for the saffron pot and coconut beans.... I look everywhere on this page, 'recipes below'- can't see it anywhere! Can anybody please direct me to the right place or perhaps tell memore about these recipes? Many thanks in advance!

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